Vietnamese Iced Coffee (Authentic Recipe)
Vietnamese iced coffee, or cà phê sữa đá, combines strong phin-brewed coffee with sweetened condensed milk and ice. For one glass, use 20 g medium-fine coffee, 100 mL hot water, 25 g condensed milk, and 150 g ice. Bloom, brew for 4–5 minutes, stir, and pour over ice for a concentrated, sweet drink made with a simple gravity brewer.
A good glass has a bold coffee taste, a cool finish, and enough sweetness to soften the brew without hiding it. The phin, a small metal filter that drips coffee by gravity, makes a concentrated serving without an espresso machine. It does need a little patience: the grounds should drip steadily, not rush through or stop.
I use a measured water dose and a short bloom to make the process easier to repeat. Once you know what a normal 4–5-minute drip looks like, it is simpler to adjust the grind or coffee bed when a cup tastes weak or harsh.
What you need for one serving
This recipe makes one concentrated glass of coffee with condensed milk and ice. A phin, a stable mug, and a separate kettle are the key tools; the phin itself is not cookware. Weighing the ingredients helps you repeat the same balance of coffee, sweetness, and dilution.
| Ingredient or tool | Amount or guideline |
|---|---|
| Ground coffee | 20 g |
| Brew water | 100 mL total, at 92–96°C |
| Sweetened condensed milk | 25 g |
| Ice | 150 g |
| Phin | Sized to hold the coffee and water |
| Mug or cup | Stable, with room for the coffee |
Vietnamese robusta is a common choice for its assertive coffee flavor. A robusta–arabica blend also works. Choose a medium-fine grind: finer than a typical coarse French press grind, but not powdery. If your coffee is already ground for a phin, start there.
Use potable water to brew and make the ice. Keep the condensed milk refrigerated at 4°C or colder until you are ready to use it. A kettle with a temperature setting is handy, but not required; a thermometer can help you check the water.
How to brew Vietnamese iced coffee in a phin
A phin brew uses gravity rather than pressure. Hot water passes through the coffee and filter plate into the mug below. For an even cup, level the grounds, use only light pressure on the insert, and watch the drip rather than trying to force the brew faster.
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Set up the phin. Check that the filter plate fits and that its holes are clear. Place the phin on a stable mug. Add 25 g condensed milk to the mug. Warming the mug with hot water is optional; if you do, empty it before brewing.
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Add the coffee. Put 20 g ground coffee into the phin and level the surface gently. Set the insert on top of the grounds. Press lightly and evenly, just enough to settle the bed. Hard pressure can block the water’s path.
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Heat the water. Bring 100 mL water to 92–96°C in a separate kettle. Do not boil coffee in the phin or set the phin on a burner. The phin is a gravity brewer, not a stovetop pot.
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Bloom the grounds. Pour 20 mL hot water evenly over the coffee. Wait 30 seconds. This short pause wets the grounds before the main pour and gives them time to settle.
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Brew. Pour the remaining 80 mL water over the grounds. Fit the lid and let the coffee drip into the mug. Aim for 4–5 minutes total, including the bloom. The drip should be steady, not a fast stream or a complete stall.
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Stir and serve. When dripping stops, stir the coffee thoroughly with the condensed milk. Pour it over 150 g ice in a suitable glass or cup and serve at once. For a layered look, add the brewed coffee over the milk and ice, then stir at the table.
How to adjust the recipe to your taste
The standard proportions make a concentrated, sweet drink, but coffee strength, roast, and personal taste vary. Adjust the condensed milk after tasting rather than changing several ingredients at once. Keep the water dose and brewing method steady while you decide whether you want more sweetness or a stronger coffee flavor.
| If you want… | Try this first |
|---|---|
| Less sweetness | Start with less than 25 g condensed milk, then add more after tasting |
| More sweetness | Stir in a little more condensed milk after brewing |
| A stronger-tasting glass | Use a bold coffee or reduce the amount of ice slightly |
| A colder, more diluted drink | Keep the 150 g ice and serve immediately after pouring |
| A layered presentation | Pour coffee over milk and ice, then stir just before drinking |
Ice melts and dilutes coffee, so use the recipe’s full brew concentration before pouring over it. Reducing the brew water can make a more concentrated drink, but it also changes the recipe’s extraction. First try a coffee with a bolder flavor or adjust the milk; these are straightforward ways to change the balance without making the phin harder to manage.
What to do if the phin drips too fast or stalls
A phin’s drip rate gives you a useful clue about the coffee bed. A much faster-than-expected brew may point to a coarse grind or a loose, underfilled bed. A stalled drip often means the grind is too fine or the grounds are packed too firmly. Change one factor at a time and brew again.
| What you notice | Likely cause | Next adjustment |
|---|---|---|
| Coffee runs through quickly | Grind may be too coarse, or the bed may be loose | Try a finer grind or settle the insert gently |
| Dripping slows to a stop | Grind may be too fine, or grounds may be compressed too hard | Use a medium-fine grind and lighter pressure |
| Brew finishes much sooner than 4 minutes | Water may be passing through too easily | Check grind size and that the insert rests evenly |
| Brew takes far longer than 5 minutes | Water may be blocked by fine grounds or pressure | Loosen your pressing technique; check the grind |
| Coffee tastes harsh after a long, uneven drip | The phin may have choked and brewed unevenly | Use a less fine grind and do not over-compress |
Do not try to fix a slow brew by pushing the insert down while water is dripping. That can compress the grounds further and make the blockage worse. Instead, let the brew finish if it is still moving, then adjust the grind or pressure on the next serving.
Two common kitchen scenarios
These examples show how the method fits a home setup without special equipment. One focuses on a standard mug and kettle; the other addresses a cup that may not be safe for sudden temperature changes. In both cases, the main recipe stays the same, but a few simple checks help protect the equipment and the finished drink.
Using a regular kettle and mug: Heat the water in the kettle, then check that it is between 92 and 96°C if you have a thermometer. Place the phin on the mug only after checking that it sits securely. If the mug is too narrow or wobbly, choose a wider, stable one before you begin.
Serving in glass: Follow the glass maker’s thermal-shock limits. Do not pour hot coffee into a cold glass unless it is rated for that change, and do not expose hot glass to ice. A safer approach is to brew into a stable mug, stir in the condensed milk, and pour over ice in a glass that is suitable for cold drinks.
Cleaning and phin care
Rinsing the phin soon after brewing keeps old grounds from drying onto the filter. Warm water is enough for a quick rinse; use mild dish detergent when needed, then dry the parts fully. A coffee phin does not need seasoning. Seasoning is a coating made on some suitable bare cookware, not a treatment for a coffee filter.
After serving, discard the used grounds and rinse the phin and its parts. Check the filter holes if the next brew drips unusually slowly, and clear any trapped grounds. Do not place the phin on a burner or in an oven. Use a separate kettle to heat water, and keep the condensed milk refrigerated until preparation.
Frequently asked questions
These quick answers cover common questions about phin brewing, ingredient choices, and serving safely. The recommended amounts are for one serving; changes in grind, coffee, and cup size can affect the result. For a reliable first cup, follow the recipe as written, then make one small adjustment at a time.
What is cà phê sữa đá?
It is Vietnamese iced coffee made by brewing coffee, commonly in a phin, and serving it with sweetened condensed milk and ice.
Can I make it without a phin?
Yes, but the result will not use the phin method. This recipe is designed for a phin; another brewer may produce a different strength and flavor.
What coffee is best for Vietnamese iced coffee?
Use Vietnamese robusta or a robusta–arabica blend if available. Choose a medium-fine grind that suits a phin.
How much coffee do I use for one serving?
Use 20 g ground coffee with 100 mL total water: 20 mL for the bloom and 80 mL for the main pour.
How long should a phin take to drip?
Aim for 4–5 minutes total, including the 30-second bloom. A very fast drip or a stalled brew is a reason to check grind size and pressure.
Can I use boiling water?
The recipe calls for water at 92–96°C. Do not boil coffee in the phin; heat the water separately in a kettle.
How much condensed milk should I add?
Start with 25 g for one serving. Stir it into the brewed coffee, taste, and adjust if you prefer more or less sweetness.
Why is my phin dripping too slowly?
The grind may be too fine, or the grounds may be packed too firmly. Use a medium-fine grind and press the insert lightly.
Can I put the phin on the stove?
No. A phin is a gravity brewer, not a direct-heating vessel. Heat water separately and pour it into the phin.
Can I pour hot coffee into a glass with ice?
Only if the glass is rated for that temperature change. To avoid thermal shock, check its limits and do not expose hot glass to ice.
For a dependable first cup, keep the coffee and water amounts steady, use a medium-fine grind, and let the phin drip without pressure. Stir the finished brew with condensed milk, then pour over ice in a suitable cup. When you adjust the recipe, change just one thing at a time so you can tell what improved the next glass.
(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)
